Vegan Gluten-free Chickpea Potato & Spinach Curry | Food-e-Land

Ingredients

• 2 tbsp vegetable, sunflower or olive oil
• 1 large onion, peeled and chopped finely
• 2 garlic cloves, sliced
• 2cm piece of fresh ginger, peeled and grated
• 15 new potatoes
• 200g tin chopped tomatoes
• 400g tin of chickpeas, drained
• 250ml-300ml vegan, gluten-free friendly vegetable stock or water
• 1/2 tsp salt and freshly ground black pepper
• 3 tsp mild curry powder
• 100g fresh spinach